New England clam chowder, dad's style

New England Clam Chowder, Dad's Style

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sherry monfils


My father would make this all the time, no matter what the season, because it's so good and authentic new england style chowder.


★★★★★ 1 vote

20 Min
30 Min


  • 36
    littleneck clams
  • 1 Tbsp
    canola oil
  • 4
    strips bacon, sliced
  • 1
    onion, finely chopped
  • 2
    baking potatoes, cubed
  • 2 Tbsp
  • 2-1/2 c
  • ·
    salt and white pepper to taste
  • 1/2 c
    heavy cream
  • 2 Tbsp
    chopped fresh parsley

How to Make New England clam chowder, dad's style


  1. Place clams and 1/4 cup water in lg pot. Cover, cook on high until clams open. Transfer clams to a bowl. Strain the liquid to remove grit. Add enough water to clam liquid to measure 2 cups.
  2. Remove clams from shells and coarsely chop. Heat oil in lg heavy pot over medium heat. Add bacon and cook until crisp. Drain on paper towels. Add onion and potatoes to pot. Cook 5 mins.
  3. Stir in flour, cook 2 mins, stirring. Stir in clam juice and milk. Season w/ salt and white pepper. Cover, reduce heat and simmer 20 mins. Stirring occasionally, until potatoes are tender. Stir in heavy cream and clams. Heat through. Sprinkle w/ bacon and parsley.

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About New England clam chowder, dad's style

Course/Dish: Fish Chowders Seafood

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